This is my first submission I'm new to pizza making and to the forum. Thus far the forum has been invaluable to me hopefully I'll be able to add some contribution in the future. Anyway, here are the first pie pics I'm posting. I've been making pizza for a couple of months. I bought a book by Ken Forkish on bread making and he had some pizza recipes in there that I though I would try. Extremely easy recipe and good instructions. I'll detail below, it's called his "Overnight Straight Pizza Dough".

Steps1a - hydrate the yeast - take 3tbs of warm water (90-95f) and mix with the yeast1b - autolyse - combine the yeast and remaining water and mix until incorporated2 - mix- sprinkle the salt evenly over the flour and pour the yeast mixture on there as well, then mix by hand3 fold the dough a couple of time within the first 60 mins4 -divide the dough - after about 12 hours (sitting in my kitchen in a (12Q MIXING BOWL) or the dough has doubled or tripled in size make the dough balls. I made five about 340g each5 - refridgerate for about 6hrs, then go make some pizza

I heated my oven on 550f for about 40mins then hi on the broiler for another 15mins. Not sure what temp it gets to, but I'm guessing at leaset 600f. Baked the pies with the oven on for about 4mins then under the broiler on hi for another 2-3. total cooking time is about 6-7mins.

Let me know what you think. I'm not totally happy with my sauce, using Saporito Extra Heavy with Basil. I dilute it a bit with water to make not so thick but feel the favor is lacking something. Any thoughts?

I think your pies look pretty nice. When you say "refridgerate for about 6hrs, then go make some pizza," re you baking cold dough? If so, I might try letting it warm up tom room temp for a couple hours before baking.

Personally, I like canned tomatoes (I use Cento Italian in the 35oz can) run through a food mill with the coarse disk. I taste it and add salt and sugar as needed. No cooking. Most pies get a swirl or two of evoo on the sauce. On some pies such as a pepperoni, I'll sprinkle some oregano on top of the sauce and evoo. That's it.

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

Just thought your sauce might help him...he's doing 600 degrees for about 6-7 min. sounds close to what you do. Yes, definitely not NP pizza...

Bob,

I really didn't read that Dpilaitis was using a oven at 600 degrees F. Sorry I missed that. If Dpilaitis want to know how I doctor up the Saporito I can tell him. I just read he was using Caputo flour.